Handbook of Indigenous Fermented Foods, Revised and Expanded (Hardcover, 2nd edition)

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

General

Imprint:	Crc Press
Country of origin:	United States
Series:	Food Science and Technology
Release date:	November 1995
First published:	1995
Authors:	Keith Steinkraus
Dimensions:	246 x 174 x 41mm (L x W x T)
Format:	Hardcover
Pages:	796
Edition:	2nd edition
ISBN-13:	978-0-8247-9352-4
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-8247-9352-8
Barcode:	9780824793524

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